I learned this mouth watering Indian fish curry recipe from my MIL, who excels in non-vegetarian dishes. This recipe is best suitable for the sea breed fish.
Soak tamarind in hot water for 15 minutes or until it becomes soft and tender.
Extract tamarind juice from the pulp. And transfer to a bowl and set aside.
For seasoning
Over medium heat, in a pan add vegetable oil, vadagam.
Allow the mustard seeds in the vadagam to splutter.
Then add chopped onion and saute until it becomes transulacent.
Allow it to cool.
For grinding
In a blender jar, add the onion mixture, tomato, red chili powder, and coriander powder.
Grind it to a fine smooth paste. Set aside.
For cooking
In a saucepan, add the ground mixture, tamarind extract, salt, and water.
Over medium heat, bring it to boil and cook for 10 minutes or until it leaves out the raw flavors.
Then add fish slices. Turn to low heat, and cook for 12 minutes.
Before switching off the heat, add sesame oil. Stir and close it with the lid.
Serve this fish kuzhambu with rice.
Notes
Substitute vadagam with half a teaspoon of these mustard seeds, minced garlic, fenugreek seeds, and chopped curry leaves. For extra flavors, add roughly chopped fresh mango along with fish slices.